Every Greek cook has a version of this spread. In restaurants, you'll often find the eggplant mixed with mayonnaise - a French-inspired variation. This fresh-tasting spread is great with pita chips or as a topping for steamed potatoes; Aglaia Kremezi also likes to serve it in the summer as a cold sauce for pasta such as penne or tagliatelle.

Recipe by Cooking Light July 2001


Recipe Summary

3 cups (serving size: 1 tablespoon)


Ingredient Checklist


Instructions Checklist
  • Preheat broiler.

  • Cut eggplants in half lengthwise. Place on a jelly-roll pan, cut sides up; brush cut sides with 1 tablespoon oil. Broil 15 minutes or until tender and browned. Remove from oven; cool on pan 10 minutes. Peel eggplants; chop pulp. Place pulp in a bowl.

  • Finely chop 1 cup parsley; set aside. Combine remaining parsley, 2 tablespoons oil, onions, vinegar, garlic, and pepperoncini pepper in a food processor. Process until smooth, scraping sides of bowl occasionally; add to eggplant. Stir in reserved chopped parsley, capers, salt, and black pepper. Cover and chill 2 hours.

  • Spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels; let stand for 5 minutes. Scrape yogurt from paper towel into eggplant mixture; stir gently.

Nutrition Facts

16 calories; calories from fat 56%; fat 1g; saturated fat 0.2g; mono fat 0.6g; poly fat 0.1g; protein 0.5g; carbohydrates 1.6g; fiber 0.5g; iron 0.1mg; sodium 60mg; calcium 13mg.